Barbecue chicken and corn scream summer entertaining. No backyard party is complete without them! This salad is excellent served warm or cold—perfect for picnics. If you have a grill, feel free to cook the chicken and corn there!
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Baby Red Potatoes
Red Bell Pepper
Corn on the Cob
Wash and dry all produce. Preheat the broiler or the grill to high or the oven to 500 degrees. Halve the potatoes, quartering any larger ones. Core, seed, and dice the bell pepper into ½-inch cubes. Thinly slice the scallions, keeping the greens and whites separate. Drain and rinse the black beans.
Place the chicken on a foil-lined, lightly oiled baking sheet and season with salt and pepper. Spoon half the barbecue sauce over the chicken. Place the corn alongside. Broil for 10 minutes, turning the corn halfway through cooking. TIP: If you’re using the grill, just brush the sauce on towards the end of cooking.
Boil the potatoes: Place the potatoes in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. Drain
Zest and halve the lime; cut one half into wedges. Combine the sour cream, lime zest and the juice of ½ lime in a small bowl. Season with salt and pepper.
Finish the chicken: Remove the baking sheet from the oven. Set the corn aside to cool. Top the chicken with the remaining barbecue sauce and return to the oven for 8-10 minutes, until charred and cooked through. Once cool enough to handle, cut the corn kernels off the cob.
In a large bowl, toss together the corn, black beans, bell pepper, potatoes, scallion whites, and the dressing. Season generously with salt and pepper. Serve the barbecue chicken on a bed of black bean and corn salad, garnished with the scallion greens. Serve with a wedge of lime and enjoy!